CREAM CHEESE CAKE MIX RECIPES

Steps:

• It is good to prepare the blueberries first.  Measure out 1 1/2 cups (198g) blueberries. If using frozen blueberries it is best to allow them to thaw before they are pureed.  In a saucepan add the pureed blueberries and 1/4 cup water.  Cook over medium high heat until they are reduced to 3/4 cup (181g).  If you happen to reduce too much, just add water to reach the 3/4 cup mark.  
• Cool the reduced blueberries until cool.  Can be made in advance and refrigerated.   
• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
• In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.   Set aside.
• In another bowl, combine the sour cream, blueberry puree and oil. Blend with fork and set aside.
• In the bowl of your mixer, mix the butter until smooth, Gradually add the sugar and mix on  medium speed 3 to 5 minutes or until lightened in color and fluffy.  If using a hand mixer, you may need to mix a bit longer.      
• Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the       flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients).   
• Add pink coloring gel at this time.  I added just a small amount to brighten the color.  Mix until combined and smooth.  Do not mix above medium speed or mix too long.
• Fold in 1/2 cup blueberries
• Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the    cake comes out clean or with just a few crumbs attached. Keep an eye on it, ovens can bake differently.     
• Let cool in pans 5 to 10 minutes, then turn out.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
• Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.